Prep: 10 min., Cook: 25 min. We used basmati rice for its fine texture, but you can use long-grain rice if you wish.
- * 1 garlic clove
- * 2 cups chicken broth
- * 2 tablespoons butter
- * 1/2 teaspoon salt
- * 1 cup basmati rice
- * 1 tablespoon grated lemon rind
- * 1 1/4 tablespoons butter
- * 2 teaspoons curry powder
- * 1 cup jasmine or long-grain rice
- * 1/3 cup golden raisins
- * 1 cup light coconut milk*
- * 1/2 cup vegetable broth
- * 1/2 cup water
- * 1/2 teaspoon salt
- * 1 bay leaf
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. Prep and Cook Time: about 1 1/4 hours.
Makes 8 servings (serving size: 1/2 cup)
- * 2 tablespoons olive oil
- * About 1/2 tsp. salt
- * 1/3 cup slivered almonds
- * 1/3 cup pistachio halves and/or pieces
- * 1/3 cup chopped walnuts
- * 1 teaspoon ground coriander
- * 1/2 teaspoon ground cumin
- * 1/2 teaspoon freshly ground black pepper
- * 1 cup long-grain brown rice or basmati brown rice
- * 1 cup dry white wine
- * 2 1/2 cups reduced-sodium chicken or vegetable broth
Wine note: Can I pair anything but Riesling? With the sweetness of the hazelnuts, the scallops, and the sauce, i would head straight for a bottle from Germany in the Mosel region. Something like Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Kabinett 2001 ($27). —Steven Geddes
Makes 6 to 8 servings
- * 1 2/3 cups all-purpose flour
- * 1/2 cup chopped hazelnuts
- * 1/2 teaspoon salt
- * 1/3 cup shortening
- * 5 tablespoons ice water
- * 2 tablespoons butter
- * 1 tablespoon cornstarch
- * 1/4 cup Riesling or other white wine
- * 3/4 cup heavy whipping cream
- * 1/3 cup freshly grated Parmesan cheese
- * 1/2 cup cooked wild rice
- * 1/4 teaspoon salt
- * 1/8 teaspoon lemon-pepper seasoning
- eggs
- Milk
- brown rice
- frozen vegetable mix
“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.
- extra virgin olive oil
- sugar
- water
- tomato paste
- dried oregano
- chopped fresh parsley
- Freshly grated Parmesan cheese for serving
“This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky daughter to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.”
Variation: I often blanch greens when I get them home from the market so that they won’t wilt or rot in the refrigerator if I don’t get around to cooking them right away. If you do this, and want to use them for this risotto, chop the blanched greens and set aside. Add them to the risotto during the last few minutes of cooking, just to heat them through and amalgamate into the dish.
Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.
- extra virgin olive oil
- finely chopped onion
- Arborio or Carnarolli rice
- Salt
- Freshly ground pepper
- finely chopped flat-leaf parsley
“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.
- extra virgin olive oil
- fresh thyme leaves
- eggs
- breadcrumbs
- vegetable oil
- eggs
- light soy sauce
- sugar
- sesame oil
- Salt sparingly and freshly ground white pepper
- • 1 Tbsp Samen
- • 1/4 cup very fine vermicelli crumbled into 1/2 inch pieces
- • 1 cup white rice
- • Salt
- • 2 cups water